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Classic Corned Beef and Cabbage Dinner

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Corned Beef and Cabbage

Corned Beef and Cabbage

D. Rattray
Corned beef dinner with rutabagas, carrots, onions, potatoes, and cabbage.

Cook Time: 4 hours

Total Time: 4 hours

Ingredients:

  • 1 corned beef brisket, about 4 pounds
  • 1 small bay leaf
  • 6 peppercorns
  • 2 to 3 rutabagas, cut in chunks
  • 1 pound carrots, or about 8 to 10, trimmed, scraped, and left whole
  • 12 small whole onions, peeled
  • 6 medium potatoes, peeled
  • 1 medium head of cabbage, cut in wedges

Preparation:

Place meat in a deep stock pot or kettle; cover with water. Add bay leaf and peppercorns. Bring to a boil; skim off foam. Reduce heat, cover, and simmer for 3 hours. Add vegetables; simmer for about 45 minutes longer, or until vegetables and meat are tender. Serve corned beef surrounded with vegetables.
Corned beef dinner serves 8 to 10

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